Neapolitan-style Pasta Frittatina

Method

1. Sauté finely chopped onion and garlic clove in a little olive oil and butter until softened. Add frozen peas, season with salt and pepper, and cook without adding liquid until tender. Remove garlic clove before using.
2. Cook the bucatini in a large pot of salted boiling water until al dente. Drain.
3. Meanwhile, prepare the béchamel: melt 100 g butter in a saucepan, add 100 g flour and cook over low heat, stirring constantly, to make a light blond roux. Gradually add milk, stirring continuously to avoid lumps. Season with salt and a pinch of nutmeg. Cook until thickened; the béchamel should be quite dense as it acts as a binder for the frittatine.
4. Cut the prosciutto cotto into small cubes. Cut the mozzarella fiordilatte into small pieces.
5. In a large bowl, combine the drained pasta, cooked peas, prosciutto cubes, mozzarella pieces, a generous grating of Parmigiano Reggiano, black pepper, and the béchamel. Mix thoroughly until all ingredients are well combined.
6. Optionally, butter small aluminum molds. Fill the molds with the pasta mixture, pressing down firmly. Alternatively, spread the mixture in a rectangular dish and later cut into portions.
7. Refrigerate the mixture for 2–3 hours, or freeze for 30–40 minutes, until firm and compact.
8. Prepare the batter: mix flour and cold water to obtain a thin, smooth batter (like a light tempura batter).
9. Once the pasta mixture is firm, cut it into individual frittatina shapes (round or square, about 1 cm thick).
10. Dip each frittatina first into the batter, allowing excess to drip off, then coat thoroughly with breadcrumbs.
11. Heat vegetable oil in a deep pan or fryer to about 170°C (340°F). Fry the frittatine in batches until golden brown and crispy, 3–4 minutes. Do not overcrowd the pan.
12. Remove and drain on paper towels. Serve hot, while the mozzarella inside is still stringy.